I love adding kale leaves to the base of the salad. It adds lots of green goodness to the plate and makes this salad very hearty and satisfying. Spinach is another great option if you don't have kale.
3 ouncessourdough bread,torn into bite-sized pieces
1tbspolive oil
1/8tspgarlic powder
1/8tspKosher salt
1/8tspblack pepper
2tbspgrated parmesan cheese
Dressing
4ouncesfirm tofu
1clove garlic
2 tbsplemon juice
1/4 cupfiltered water
1tbsp parmesan cheese
2anchovies
1tbsp red wine vinegar
1tspdijon mustard
salt and pepper to taste
Salad
4cupskale,thinly sliced
2cupsromaine,thinly sliced
Eggs
1teaspooncoocnut oil
2Free Range Hertitage Breed Happy Eggs
Instructions
Croutons
Pre-heat the oven to 350 F.
Place torn sourdough bread on a rimmed baking sheet and drizzle olive oil over the top. Sprinkle on salt, pepper, garlic powder and parmesan cheese.
Toss everything together and bake for 10-12 minutes or until the croutons are lightly golden brown. Set aside to cool.
Dressing
Place all ingredients in to a food processor and blend until you have rich, creamy dressing. Set aside.
Salad
Combine kale and romaine in a large bowl and drizzle dressing over the top. Toss everything together until the greens are lightly coated with the dressing*.
Divide amongst two bowls and sprinkle the croutons over the top.
Eggs
Heat a small non-stick skillet over a medium low heat and lightly grease with coconut oil, butter or ghee.
Crack eggs into the pan (no more than two at a time) and pop on a lid.
Gently cook for 3-4 minutes or until the edges of the eggs are bubbly, the whites are set though and the yolk has retained it bright, beautiful amber color.
Slide eggs on top of the salad, season with salt and cracked black pepper and enjoy!
Video
Notes
*You may not use all of the dressing. You can store all the leftover dressing in an airtight container in the fridge for up to 5 days.